We are continuing with single-tea Kombucha specials, as well as with other botanical substances, which are traditionally brewed like teas.
Normally, it would take a lot of separate blog posts to write (and to read), I will just highlight most of those specials by briefly describing the tea that each of those specials are made with.
And it will also be an ongoing post till the rest of this year.
The current Kombucha specials will be listed on top of this post (so just below this line).
We were away for the most of January, so there were obviously no specials available.
February brings us a premier of Gyokuro, a very delicate and tasty Japanese green tea. The special thing about this tea is the method of shading it (protecting from the sun) for about 100 days. That makes this tea extra sweet. The name "gyokuro" translates as "jewel dew" (or "jade dew")(Wikipedia)
Here is a shot from one of our tea ceremonies, featuring Gyokuro.
Another "jewel" is the Four Seasons Oolong, this one is a Vietnamese variation. Equally delicious, with fruity and flowery notes. We used the original Si Ji Chun from Taiwan before.
Finally, we have a return of Keemum Mao Feng, a well-known Chinese black tea.
All three teas from February.
The three specials from February can be seen on the main picture.
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